Toxicological and food safety aspects of dioxines and related compounds. Literature review

The paper summarizes relevant information related to the recent dioxin-cont amination of some feeds and foods occured recently in some EU-countries. It highlights the basic chemistry of polychlorinated dibenzo-p-dioxins (PCD D), polychlorinated dibenzofuranes (PCDF) and polychlorinated biphenyls (PC B) and furthermore: formation and origin of the related compounds and their homologues and isomers; circumstances of the environmental pollution and t he methods of prevention; public health concerns and basic toxicology; dete rmination of Toxic Equivalent (TEQ) and Toxic Equivalency Factor (TEF); int errelation between dosis and carcinogenicity; up-to-date metabolic concerns of the related compounds; international intercomparison of some basic food 's dioxin contaminations (cow's milk, human milk, milk products, meat- and meat-product, sea fish, vegetable oils and eggs, vegetables and fruits); me thods of sensitive analytical determination of dioxins and related compound s; conclusions and recommendations.